Slow Cooked Picanha + Red Chimichurri Sauce
Today, we’re mastering picanha (rump‑cap) perfection on a Flare Outdoor Fireplace. This cut has quickly become my favourite, and it just might be yours, too.
I recently cooked picanha for the first time and loved it so much, I knew I needed to do it again and get it just right. Picanha, also known as rump cap, stands out for its thick fat cap that melts into the meat and enhances its rich, beefy flavour. Rump is naturally flavourful thanks to its well-exercised muscles and connective tissues. When cooked to medium-rare and sliced thin, it’s absolutely sensational.
Today’s cook uses a top-quality picanha from Chop Online Meats, sourced locally in New Zealand, which arrived fast and beautifully marbled with plenty of fat cap. While those outside NZ might not have access, Kiwis, this one’s for you!
I begin with a generous dry-brine: piling on kosher salt and letting it rest so the seasoning penetrates deep into the meat. Then, I skewer the picanha and cook it slowly over embers and smoke from black wattle and cherry wood, using a low swing-frame heat to gently render the fat and infuse smoky flavours.
While the meat cooks over a relaxing 2–3 hours, I whip up a vibrant red chimichurri sauce—using roasted red peppers, parsley, cilantro, smoked paprika, garlic, red wine vinegar, olive oil, and a touch of chilli flakes—ready to complement the meat perfectly.
Finally, we slice the medium-rare, smoky picanha thin and dig in. The result? A mouthwatering, easy yet elegant cook that proves why picanha is as good as it’s celebrated to be.